It’s Fri-YAY! I don’t know about you guys but I am sure ready for the weekend. We don’t have anything particularly exciting going on, but I’m in that ‘let’s watch lots of movies and be super duper cozy and eat healthy and drink lots of coffee while we snuggle in with the doggy’ mood.
We’ve been watching a lot of baseball the last 3 weeks and while we’re both b-i-g Cubs fans and it was exciting, I’m ready to go down a deep Netflix hole in my sweatpants.
And now that baseball has officially ended for the 2016 season and it’s fall and we’re hopefully seeing the end of pumpkin spice season (I feel about pumpkin spice how I suspect some of you feel about baseball – ugh) we can concentrate on cozy and warm meals that you’ll want to eat while snuggling up in your yoga pants and chunkiest sweater (see, I’m still basic!).
Many people think “squash and sweet potatoes” when they think about fall, including me for sure, but one food I often think about that seems so yummy and cozy for fall are red potatoes. Maybe it’s the color, maybe it’s that they’re all cute and small and easy to buy and make individual portions with, and maybe I’m crazy and it’s like saying you prefer a certain M&M color when they all taste the same, but I have a fondness to red potatoes.
And the side of broccoli? I don’t know what it is but man alive I’ve been on a broccoli kick lately. I had to stop writing recipes with broccoli in them so I don’t burn myself or you guys out, but it’s so good and healthy and easy to saute as a side, plus I’m currently obsessed with my Easy Lemon-Dill Shrimp & Broccoli Bowls that I made last week so I’m kinda sorta considering Googling something along the lines of “is there such a thing too much broccoli?” just make sure.
And let’s not forget the star of this show, the sour cream and chive sauce. Or sour cream and green onion if your grocery store doesn’t sell chives so you grow them in your own garden then your boyfriend pulls them out of the ground thinking they’re a weed so you have to buy green onions and pretend they’re chives. But you should use chives if you can get them. Otherwise green onions are still delish!
So let me know what you think of this bowl and as always if you have any bowl requests send em’ my way!
Yields 2 bowls
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/2 pound ground turkey sausage
- 10 red potatoes
- 1/2 c. light sour cream
- 1/4 c. light cream cheese
- Handful of chives, diced small (can sub green onions)
- 1 1/2 c. broccoli
- 1 tsp. salt
- 1 tsp. pepper + 1 tsp. pepper, divided
- 1 tsp. garlic powder
- 1 tsp. garlic salt
- 1 tbsp. olive oil + 1 tsp. olive oil, divided
- Preheat your oven to 475 degrees.
- Quarter the red potatoes and toss them with 1 tbsp. olive oil in a large bowl.
- Add the salt, 1 tsp. pepper and garlic powder to the potatoes and toss to combine. Lie the potatoes on a baking sheet and bake for 30-40 minutes, or until the potatoes are brown and roasted, stirring halfway through.
- While the potatoes are cooking crumble the turkey sausage in a pan and cook until the sausage is cooked through. Set aside.
- Heat the remaining 1 tsp. olive oil in a medium skillet until hot and shimmering, then add the broccoli. Season with the garlic salt and remaining 1 tsp. pepper. Saute for 8-10 minutes or until the broccoli is tender-crisp.
- Divide the broccoli and turkey sausage between two bowls, then add half of the roasted potatoes to each bowl.
- In a small bowl combine the sour cream, cream cheese and chives. Spoon half of the sauce into each bowl. Enjoy!